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Styles of Table Service

Chapter 2 Highlights

Styles of Table Service

Table Service is defined how?

By what dishes are used By what utensils are used The manner of presenting a meal to the guest

Styles of Table Service

Styles of Table Service include:

French Russian English and Family Butler Buffet Counter Self-serve cafeteria Home Meal Replacement

Styles of Table Service

Type of Service in particular restaurant is best defined by desired target market. Type of Service defined by consistency in menu , dcor, uniforms, table settings, ambiance and cuisine

Classic Menu
Goal is to meet sensory needs of diner.

Cold to Hot Light to Heavy

Classic courses are sequenced


Today sweets served after savory Coffee with dessert or its own course

Types of Menus
Table dHte Menu pg. 26

Menu of the host Choices within a category Price fixed by entre choice Set meal at set price No choices From the Card Each item priced separately Guests combine as they wish

Prix Fixe Menu pg. 27


A la Carte Menu pg. 25


Service Styles

French Service-service la franaise Louis XIV -1680

 3 courses cooked mostly tableside  Cooked from a Guridon

Advantages elegant, showcases food, high check average

Disadvantages need highly trained staff, high labor costs, capital investment in cart, fewer turns of tables, fewer tables in dining room.

Service Styles

Platter Service-Russian service, or service la russe in

Right side for plates and left side for food Counterclockwise
 Serving fork and spoon from the silver platter


Used in banquets Faster than French Service Fully cooked, hot food served at the table quickly

elegant, faster than French service

need trained staff, capital investment in silver platters

Service Styles

Butler Service
Similar to Russian service Guests serve themselves Offered from left side for food Counterclockwise
 Serving fork and spoon used by guest.


personalized service, guests chose portion size

space, capital investment in silver platters, poor portion control, time consuming.

Service Styles

English and Family Service

All food cooked in kitchen. Plates are preset and food is carved and put on plate by host then guests serve themselves side dishes. Server can use sideboard and plate all food for guests. Family style food is put on table and guests serve themselves.

casual dining, guests control portions, less service skill needed

less formal, may run out of food, no presentation

Service Styles

American Service - Plate Service

All food cooked and plated in kitchen. Serve from right with right hand Result of limited staff RKR serve from left with left hand

casual dining, portion control, less service skill needed

less personal, guests can not choose portion

Service Styles

Buffet Service
Guest goes to the food which is displayed Simple, fast and economical with large groups Set price

Display food, speed, economics, less service skill needed

food safety, capital investment

Service Styles

Brunch Service
Combines American and Buffet

Cafeteria Service

Take -Out or Home Meal Replacement Service

Advantages: Convenience lower cost, serve more covers Disadvantages: Loss of quality control & sanitation, interrupts dining room flow

Counter Service
Fast turnover Tapas and Sushi Bars

Types of Restaurants
Divided into 3 basic styles

Service should always be warm & welcoming Accoutrements may vary

Fine Dining

Petrus Restaurant at the Island Shangri-La, Hong Kong

Fine Dining
Luxurious and comfortable surroundings Quality tabletop silver, china, crystal, and linen Matre dHtel directs staff of captains, waiters, and buspersons Menu offers many choices Wine list extensive and well-paired w/ food Sommelier/wine steward to assist guests Leisurely pace of service, meals may last 3 hours or more


Lobster Bar at the Island Shangri-La, Hong Kong

Restaurants that range from white-tablecloth with a range of food styles. Original bistro or trattoria a family-run restaurant serving simple foods has all but been abandoned in the US Terms now refer to any simple, cozy restaurant

Family style restaurants, diners, theme restaurants, and the like. The principles of service apply here as well, although servers may be les experienced

Many Styles of Service

Each has advantages and disadvantages and restaurateur must make good choices.

Ultimately 2 types of service good and bad Many types of Menus

The menu styles may be combined in one restaurant as needed to meet expectation of target market